Mini Pancakes
These Mini Pancakes are ready in just 15 minutes using basic pantry ingredients! Such a cute little bite that is so much fun to make and eat you’ll want to make these again and again!!
Why you’ll love this recipe!
When you want a quick recipe that is easy to make, fun to eat and totally made from scratch, make Mini Pancakes!! These super cute pancakes mix up in a matter of minutes.
Made for little hands, mini pancakes are perfect for children and great in lunch boxes. But these are also ideal to serve for baby showers, a wedding brunch or that special high tea.
If you love these, you’ll also love my Nutella pancakes which is based on this recipe.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredient Notes
The best part about this recipe, besides how delicious they are, is it uses basic pantry ingredients.
- all purpose plain flour – this will produce light pancakes
- unsalted butter – using unsalted means you control how much salt you add
- sugar – just a little but this can be reduced for savory mini pancakes
- baking powder – for rise and fluffiness – not to be confuse with baking soda!
- egg – at room temperature is best
- milk – I use 2% fat but whole milk or even non dairy will be fine
Plus a little salt to bring out the flavors!
Instructions
You won’t need an electric mixer to make this recipe, just a whisk and a couple of bowls.
- Whisk together the egg, milk and melted butter in a jug or small bowl.
- In a seperate bowl, whisk flour, sugar, baking powder and salt to combine then add egg/milk mixture. Whisk until just combined.
- The batter should be smooth and hold a soft form when dropped off a spoon. Add a little extra milk if too thick.
- Heat a non stick skillet or griddle pan. Use a little butter to grease the pan. Drop a small amount of batter (approx 2-3 teaspoons) from a spoon
Expert Tips & FAQs
Little mini pancakes are super easy for anyone to make. The most important thing is to not overwork the batter which will result in tough pancakes and no one wants that! Mix until just combined.
Have ingredients at room temperature so that the batter has an even texture and achieves more volume.
Use a non-stick skillet or griddle to stop pancakes sticking and don’t use high heat. Plus don’t overcook them because mini pancakes dry out easier than larger pancakes.
You’ll know they are ready when bubbles start appearing and popping on the surface of the pancake. Only flip once.
Reduce the heat. Use a medium low heat to cook pancakes.
Absolutely! These are ideal to make ahead and freeze. Freeze in airtight containers (like Tupperware) with layers of non-stick parchment paper separating the layers. To reheat, place on a 3 or 4 plate and microwave for 10-15 seconds or more until warm. Alternatively, wrap in foil and pop into a 350ºF/180ºC oven for 10 minutes.
Sure! You’ll get about 8 regular pancakes from this recipe.
Serving Suggestions
Of course, maple syrup or honey with mini pancakes are a match made in heaven but have you considered these alternatives?
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Quick & Easy Mini Pancakes
Ingredients
- 1 cup (120 grams) all purpose plain flour
- 2 tablespoons granulated white sugar
- 2½ teaspoons baking powder NOT "baking soda" or "bi carb soda"
- pinch salt
- ⅔ cup (160 mls) whole milk
- 1 large egg at room temperature
- 2 tablespoons (30 grams) melted unsalted butter
- extra butter for cooking
Instructions
- To make the batter, in a bowl whisk together all purpose flour, granulated sugar, baking powd
- In another bowl or jug whisk together whole milk, egg and melted butter.
- Whisk milk/egg mixture into dry ingredients until just combined. You may need to add a little more milk if the batter is too thick.
- Heat a non-stick skillet or griddle pan over medium-low heat. Grease with a little butter. I prefer only a minimum amount of butter.
- Drop a small amount of batter (approx 2-3 teaspoons) from a spoon onto the heated pan. Mini pancakes should be no larger than 2 inches or 5 cm.
- Cook for about 45 seconds or until a few bubbles form and pop on the surface. Flip and cook on the other side until golden brown about the same as the first side. Transfer to a plate and keep warm until all the batter is cooked.
Notes
- The most important thing is to not overwork the batter which will result in tough pancakes and no one wants that! Mix until just combined.
- Have ingredients at room temperature so that the batter has an even texture and achieves more volume.
- Use a non-stick skillet or griddle to stop pancakes sticking and don’t use high heat. Plus don’t overcook them because mini pancakes dry out easier than larger pancakes.
- Look for bubbles! When tiny bubbles start appearing and popping on the surface of your mini pancakes, it’s time to flip them. This usually takes around 45 seconds to 1 minute.
- Flip it once: You only need to flip your mini pancakes once for them to cook evenly.
- Use medium-low heat: The key to perfect pancakes is gentle cooking. Use medium-low heat to ensure your pancakes cook through without burning.
- Freeze-friendly: This recipe is perfect for making ahead and freezing!
- Freezing method: Let the pancakes cool completely. Store them in airtight containers with layers of parchment paper in between to prevent sticking.
- Reheating frozen pancakes: There are two ways to reheat your frozen pancakes:
- Microwave: Place frozen pancakes on a plate and microwave for 10-15 seconds or until warmed through.
- Oven: Wrap pancakes in foil and bake in a preheated 350°F (180°C) oven for 10 minutes.
- Larger pancakes: Absolutely! This recipe can be used to make regular-sized pancakes. You’ll get approximately 8 regular pancakes from this batch of batter.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
Servings: 12 pancakes
These mini Pancakes were so easy to make and fluffy and light as air❣️
I made 2 batches, one batch your exact way for minis and made 2nd batch of 8 Pancakes with vanilla extract, my personal preference, and EVOO and no one could really tell the difference; like I’ve always said, your recipes are my ultimate go to everytime and I’m never disappointed…EVER!!
Cannot wait to see your Recipes for 2025.
Happy New Year 🎉🥳🎉🥳🎉🥳
Thank you, Connie! That’s a great variation. Happy New Year to you!!
Too much baking powder. Pancakes taste very bitter, had to throw them all away
Did you measure the baking powder correctly, Maria? It’s strange that so many others have made this recipe and love it. I personally make this regularly and never find it bitter. Maybe it’s the brand of baking powder.
This recipe is so yummy! I eat it almost everyday for breakfast! I do recommend adding around half cup of frozen blueberries and/or chocolate chips! I make them for my family and we all love them! New go-to favorite recipe! Not to mention, they are super easy to make! Only around 5 minutes to make the batter and 15 minutes to cook all of them. I didn’t know how long to cook them as it wasn’t shown in the recipe but if you make medium sized pancakes on medium high heat it should be around 1:30 seconds to cook! (the first pancakes are always the hardest!!)
I’m so happy that you loved this recipe, Alexa! Yes, the first pancakes are always the hardest! The cooking time definitely depends on the heat. The recipe says to cook for “45 seconds or until a few bubbles form and pop on the surface. Flip and cook on the other side until golden brown about the same as the first side.”
These pancake recipe is wonderful! I added some frozen blueberries (rinsed and drained) and they turned out great. Thank you.
Blueberries are a great addition, Era!
Delicious!! Quick && Easy! Light & fluffy!
So glad you enjoy these, Shirl!
Superb! They were perfect! But are you sure 1 cup is 125grams? I thought 250g. Just checking.
Hi Cecile! Glad you enjoyed these mini pancakes! Yes, 1 cup all purpose flour is 125 grams. Stir the flour to lighten before spooning into the cup then use a knife to level off the flour. Never pack flour into a cup unless the recipe specifies that. You may be thinking about milliliters in a cup…there is 236 milliliters in a US cup measure and 250 milliliters in an Australian cup measure. I use US measuring cups and spoons.
Love these pancakes for weekend brunch. So easy to make and everyone loves it!
Your photos had me drooling and I’m a big believer in breakfast at any time…so we had them for dinner. Glad I tried this recipe, it’s a keeper!
I can’t get over how cute these are! I love the tip about making them in advance and freezing them, I’m often too tired and lazy on a morning to make pancakes from scratch but I can certainly reheat some ????
Katie xoxo
Yes definitely agree – DON’T overwork the batter:)
Thank you for such a great recipe. Will surely try this soon:)
Your mini pancakes are the best!! I just made them. Thank you for the recipe Marcellina ????????
You’re welcome, Ivana! My family loves them too!!
These are so cute! I’m thrilled you can freeze them as well, as I always make too many!
Very nice, Marcellina! I remember these from my childhood. My Dad used to make them—one of the few “indoor” dishes he’d ever make—and called them “half dollars” because they were (more or less) the size of the coin.
They look so fluffy and remind me of Japanese pancakes.
Ciao Marcellina! È da un pò che non passavo dal tuo blog.
Bellissima e buonissima ricetta. Kisses!!!
everyday my boy always request pancake like that with extra cheese
nice receipt and thanks for share